Mango Sago

Why You’ll Love This Recipe

Mango Sago is a refreshing Asian dessert made with ripe mangoes, tapioca pearls (sago), and creamy coconut milk. It’s lightly sweet, fruity, and chilled to perfection, making it ideal for hot days or as a light dessert after a rich meal. With minimal cooking and maximum flavor, this dessert is both elegant and easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe mangoessmall tapioca pearls (sago)coconut milkcondensed milksugarwaterice cubes (optional, for chilling)mint leaves (optional, for garnish)

directions

Soak the tapioca pearls in water for 30 minutes, then drain.

Bring a pot of water to a boil and add the soaked sago. Cook for 10–15 minutes or until translucent, stirring occasionally to prevent sticking.

Once cooked, drain and rinse the sago under cold water. Set aside.

Peel and dice the mangoes. Set some cubes aside for topping and blend the rest until smooth.

In a large bowl, combine the mango purée, coconut milk, condensed milk, and sugar. Mix until well combined.

Fold in the cooked sago and chill the mixture in the refrigerator for at least 1 hour.

Serve cold in individual cups or bowls, topped with mango cubes and mint leaves.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 15 minutesChilling time: 1 hourTotal time: 1 hour 30 minutes

Variations

Use evaporated milk or regular milk for a lighter version.

Add pomelo pulp or lychee for added texture and flavor.

Swap mango with other tropical fruits like papaya or pineapple.

Top with a scoop of vanilla or mango ice cream for an indulgent twist.

Blend some of the sago with the mango for a smoother consistency.

storage/reheating

Store Mango Sago in an airtight container in the refrigerator for up to 2 days.*Do not freeze, as the texture of the sago may change.*Stir well before serving as separation may occur during chilling.

FAQs

Can I make Mango Sago ahead of time?

Yes, it’s best served chilled, so making it a few hours ahead is ideal.

What kind of mango is best?

Use sweet, ripe mangoes like Ataulfo, Alphonso, or Carabao for the best flavor and color.

Can I use canned mango?

Yes, but fresh mango gives the best taste and texture.

Why is my sago sticky?

It may be overcooked or not rinsed properly. Rinse thoroughly in cold water to remove excess starch.

Can I use large tapioca pearls?

Small sago is preferred for the best texture, but large pearls can be used if cooked longer.

Is Mango Sago vegan?

Yes, if you replace condensed milk with a vegan alternative like coconut condensed milk.

Can I reduce the sugar?

Absolutely, adjust the sweetness to your taste.

Is it served hot or cold?

Always serve Mango Sago chilled for the most refreshing taste.

Can I add chia seeds?

Yes, soaked chia seeds can be added for extra nutrition and texture.

Can I add ice cubes?

Yes, for an extra chill just before serving, but they will dilute the dessert as they melt.

Conclusion

Mango Sago is a delicious, creamy, and tropical dessert that’s simple to prepare and sure to impress. Its combination of fruitiness and smooth, chewy texture makes it a standout treat for summer gatherings or any time you crave something light and satisfying.

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